Prep your veggies, beans and rice. Chop the mushrooms into large pieces - they will add a nice "meaty" texture to the burrito. To make this a really quick meal, use the microwave packs of brown rice, such as Uncle Ben's or other brand.
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper. Cook until just tender.
Add beans and tomatoes. Heat through.
Add mushrooms. Heat until they are just warm and slightly soft. You don't want them to cook too long or shrink too much.
In a microwave-safe bowl, warm enchilada sauce for 1 - 1 1/2 minutes in microwave.
Warm tortillas in microwave for 10 - 20 seconds or until pliable.
Place tortilla on plate.
Scoop 1/2 cup of rice down center of tortilla.
Scoop 1/4 of bean and mushroom mixture on top of rice.
Roll one side of tortilla over filling, tuck in the sides and roll over again (seam-side down) to make burrito.
Top with enchilada sauce and shredded cheese.
Can be put in microwave for 30 - 45 seconds to melt cheese if necessary.